0 (0)

Categories: Breakfasts, Desserts

Banana Shwe Gye Cake

Breakfast cereal in the United States means something crunchy scooped out of a box from the supermarket, a bowl of granola or perhaps oatmeal, cooked in haste in the microwave. In Asia it's a different story. Breakfast cereal could be ... Read more

Total time: 1 1/2 hours, plus 8 hours standing | Serves 6 to 10
Note: Leilei Thein of San Diego explains that the cake will be moist, not fluffy. It should stand overnight, until cold, to firm up before cutting. "Shwe gye" is Burmese for semolina. Semolina can be found at specialty markets and health food shops.
  • Nonstick cooking spray
  • 2 cups semolina
  • 2 (13 1/2-ounce) cans coconut milk
  • Water
  • 1 (5-ounce) can evaporated milk
  • 2 eggs, beaten
  • 1 1/2 cups sugar
  • 4 ripe, soft bananas, mashed
  • 1 cup (2 sticks) butter or margarine
  • 1 tablespoon poppy seeds

Step 1Heat the oven to 350 degrees. Coat a 9-inch square baking pan with nonstick cooking spray and set the pan on a foil-lined baking sheet.

Step 2Roast the semolina in a dry skillet over medium heat, stirring, until the color changes, 10 minutes. Combine the coconut milk, enough water to fill 1 coconut milk can, evaporated milk, eggs, sugar and bananas in a large pot and heat over medium heat until barely simmering, about 4 to 5 minutes. Slowly pour in the roasted semolina, mixing well to avoid lumps. Cook over medium heat, stirring constantly, until thick. Addthe butter or margarine while stirring.

Step 3Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean and the top is evenly golden brown, 1 hour. Sprinkle the top with the poppy seeds. Place under the broiler and broil 2 minutes. Cool to room temperature, cover and let stand overnight. Cut into diamonds to serve. Refrigerate any leftovers. Reheat to room temperature before serving.

Each of 10 servings:
609 calories; 315 mg sodium; 95 mg cholesterol; 38 grams fat; 27 grams saturated fat; 64 grams carbohydrates; 9 grams protein; 1.50 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breakfasts
Pumpkin-spiced French toast
Purple Pig's pig ears
Mesquite apple muffins with streusel topping
Baptist cakes